Old Bay-Spiced Fish Sticks With Creamy Celery Root And Carrot Slaw
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Mayonnaise2 tbsps
Dijon Mustard (country-style)1 tsp
Honey1 tsp
Ground Coriander2 large
Carrot (peeled)1 large
Celery Root (peeled)2 large
Egg (beaten)1 cup
Cornstarch1 tbsp
Old Bay Seasoning450 g
White Fish (firm)Directions:
1
Make the dipping sauce and slaw: Whisk yogurt, mayonnaise, mustard, honey, coriander, 3 Tbsp
2
Lemon juice, and 1/2 tsp
3
Salt in a large bowl
4
Set aside 3/4 cup for dipping sauce
5
Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely shred carrots and celery root
6
Add carrots, celery root, parsley, and remaining 3 Tbsp
7
Lemon juice to remaining yogurt mixture and toss to combine
8
Season slaw with salt and pepper
9
Whisk yogurt, mayonnaise, mustard, honey, coriander, 3 Tbsp
10
Lemon juice, and 1/2 tsp
11
Salt in a large bowl
12
Set aside 3/4 cup for dipping sauce
13
Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely shred carrots and celery root
14
Add carrots, celery root, parsley, and remaining 3 Tbsp
15
Lemon juice to remaining yogurt mixture and toss to combine
16
Season slaw with salt and pepper
17
Make the fish sticks: Place eggs, cornstarch, and cornmeal in 3 separate medium bowls
18
Add Old Bay to cornmeal and stir to combine
19
Pat fish dry, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper
20
Working in batches, dredge fish in cornstarch, shaking off excess, then coat with egg, allowing excess to drip back into bowl, then coat with cornmeal mixture, pressing to adhere and shaking off excess, and transfer to a plate
21
Pour oil into a large skillet to a depth of 1/4"
22
Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F
23
Reduce heat to medium and, working in 2 batches, cook fish until golden brown and cooked through, about 2–3 minutes per side
24
Transfer to a paper towel-lined plate and season with salt
25
Serve fish sticks with dipping sauce and slaw
26
Place eggs, cornstarch, and cornmeal in 3 separate medium bowls
27
Add Old Bay to cornmeal and stir to combine
28
Pat fish dry, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper
29
Working in batches, dredge fish in cornstarch, shaking off excess, then coat with egg, allowing excess to drip back into bowl, then coat with cornmeal mixture, pressing to adhere and shaking off excess, and transfer to a plate
30
Pour oil into a large skillet to a depth of 1/4"
31
Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F
32
Reduce heat to medium and, working in 2 batches, cook fish until golden brown and cooked through, about 2–3 minutes per side
33
Transfer to a paper towel-lined plate and season with salt
34
Serve fish sticks with dipping sauce and slaw
35
Do Ahead Fish sticks can be coated, covered, and chilled up to 2 days ahead, or freeze on a rimmed baking sheet, transfer to re-sealable plastic bags, and store in freezer up to 3 months
36
Frozen fish sticks don't need to be defrosted, but cook time will be 2 to 3 minutes longer
37
Fish sticks can be coated, covered, and chilled up to 2 days ahead, or freeze on a rimmed baking sheet, transfer to re-sealable plastic bags, and store in freezer up to 3 months
38
Frozen fish sticks don't need to be defrosted, but cook time will be 2 to 3 minutes longer